Seriously, think long and hard about safety before you build that thing or make any sort of BBQ mod. They are not safe. They get VERY hot - way hotter than any BBQ - and they stay dangerously hot for a long time.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

1. Size of Patio which requires a compact design.2. Integration to BBQ counter (aesthetic and foundation). I want it to look built in and custom made...not homemade.

This past week I discovered the steel on this site. For me it meant no cracked stones but if you say it's uneven then I need a new solution.

As for the heat of the unit, lid, etc....I was hoping that I could encase it in concrete or perlite or whatever the best masonry for that is to minimize it.

As you can tell my ideas are not very well thought out or based on any personal experience. I'm trying to avoid mistakes and with your responses it seems like I have already avoided a couple. Thanks again and for the helpful links. If I decide I can't do it because of my constraints then I guess I need to have an Egg or 2Stone like solution.

I didn't actually understand. I thought the primo stones were what i'm guessing are the actual (fire) bricks you are using.

So I could buy that primo stone you have, do the centering hole and attach up to the rotary.

I'd like to at least mortar and plaster those bricks on the outside tho into something i wouldnt mind looking at all the time.

So, my newest version (6.2) is the same setup as you, except......

-It would be built into the outdoor kitchen counter.-It would be plastered on the outside with something special.-It would use that Primo stone to cook on (forgetting the second stone) with the rotisserie set up for turning.-I'd use a broiler on top as well with separate controls.

The Primo stone is the round one I cooked on. The surrounding bricks are firebricks. The most important part is the top burner. I believe that 2 stone went to a 2 burner system. It would be easy to mortar the stones and do a nice finish on the outside. The rotisserie makes it so easy to overcome any hot spots that will be involved. The rotisserie motor kit is avail. here in the US for our gas bbq pits.

Hm. I like that Forno oven. The smaller one seems to be 38 inches diameter which is doable.

Couple problems remain although I am intrigued. Sourcing wood may not be easy here. Although bamboo, flamboyan and some other tropical "trees" and bomass are available. The second of course is shipping. They don't have the option for PR although I havent called....but it will be a fortune.

Maybe I can knock it off. Something to consider.

Hey Jet. Have a link to the type of rotisserie motor you rec..or should I just get any old one. (OK...I See Kenmore makes them so it shouldnt be a big deal.

Also, I see that everyone seems to be using the glazed version of the stone.

I just need to follow that AEE truck around for some caoba scraps. I'm still doubting on the WBO but I can be convinced. Your shipping cost must have been extreme. I'm going to try your dough recipe first as I think you are experienced with the water and humidity here. I'll let you know. For now it's more of the rapidly deteriorating Shirley's and Puttanesca for me. The tile tip was great thanks. I appreciate the local know how.

You just need to decide how serious your gonna get. Myself, I can't wait for my kids school/Church/volleyball/basketball/archery/twirling friends to be eating pizza here.

Don't think that the propane fired 10 stone that I built was anything special, other than hot. If I were smart, I would have "perfected" the dough first for the home oven, then moved on. I am just now barely able to make dough "properly".

Many others have paved the way for the whole propane fired bit. VillaRoma, Essen1, Chau, Tampa, TxCraig are a few that come to mind.

I registered here in 2008, my first post was in July 2010. I has been two years since my first post, thinking of this pizza stuff. I am still not "there", but I am getting "there", whatever that could mean.

I can check it out Edgar. I'll save my "favors" for real ones. I'd really rather not have to buy shipped wood. I can't imagine that being easy or practical but who knows. I'm surprised they import their wood.

I am pretty skilled with concrete and masonry and am sure I can make the Primo oven. Obviously I need to make it well for a very long life.

The patio is concrete with at least 4-5 inches solid and is not going anywhere so I don't have the foundation issue to worry about. I would do the corner version of the Primo surrounedd on both sides by 8 feet concrete walls. I'm going to see if I can't steal a couple inches anyway in the design without sacrificing quality.

What they don't get is at a certain point we tune them out. I often explain to her that if I'm always in trouble anyway why should I sweat the small stuff. She's gonna get annoyed about this - i have a lot of other priorities - but I'm gonna do it.